MAISON DE KENNEDY

Double Tomato Bruschetta

❤️❤️❤️❤️❤️ (5/5) Tested by Cass — 20 mins

Ingredients

• 6 Roma (plum) Tomatoes — chopped
• ½ cup Sun-Dried Tomatoes — packed in oil
• 3 cloves Garlic — minced
• ¼ cup Olive Oil
• 2 tbsp Balsamic Vinegar
• ¼ cup Fresh Basil — stems removed
• ¼ tsp Salt
• ¼ tsp Ground Black Pepper
• 1 French Baguette
• 2 cups Mozzarella Cheese — shredded

Method

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into ¾-inch slices. Arrange on a baking sheet in a single layer. Broil for 1–2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.

Notes

• A hearty canapé that is popular — seems simple but if done right it's a solid choice.
• Good quality tomatoes is important here.

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